Chicken Relleno Pocket Pie

Directions for: Rosalia Jr's Tamales

Ingredients

Tamales Stuffing

corn husks, for serving

2 Tbsp (30 mL) olive oil

1 large onion, chopped

4 cup (1 litre) wild mushrooms, chopped (mix of King Erenghi, oyster and shitake mushrooms)

20 g dried mixed mushrooms, rehydrated

2 clove garlic, minced

1 bunch parsley, chopped

1 bunch chives, chopped

2 poblano chiles, roasted, peeled and sliced

cup (125 mL) queso fresco

salt and pepper

Masa (Dough)

2 cup (500 mL) masa harina

1 cup (375 mL) stock (veal or chicken) or reserved liquid from dried mushrooms

tsp (2 mL) salt

cup (125 mL) lard, duck fat or butter, softened

Garnish

salsa

crumbled queso fresco

chopped cilantro

Directions

Tamales Stuffing

1. Soak corn husks in water for about 30 minutes. Drain well and pat dry.

2. In a large skillet, saut the onion over medium high heat until translucent - about 5 minutes. Add the mushrooms and garlic and continue sauting until the moisture releases and completely evaporates about 5 minutes. Season with salt and pepper. Remove from heat. Add herbs and cheese and set aside.

Masa (Dough)

1. For the masa, combine the masa harina with salt and stock. Work in the lard, duck fat or butter until you get a spreadable consistency. If necessary, add a bit more stock.

Garnish

1. To assemble the tamales, spread masa about 1/8 inch thick on corn husk with fingers, leaving about inch border along the sides and 2 inch border along the top and bottom of husk. Use about 30 ml (2 tablespoons) of the mushroom stuffing. Top with 2-3 poblano strips. Fold sides until they just overlap, fold narrow end under, and place tamale folded side down.

2. To cook, steam tamales in a bamboo steamer over simmering water for about 1 hour or until masa is no longer sticky.

3. Serve tamales with salsa, crumbled queso fresco and cilantro.

See more: Easy, Mexican, Hot and Spicy, Main, Dinner, Lunch, Herbs, Cheese, Mushrooms, Vegetables